Crispy Tempeh Arugula Sandwich with Roasted Garlic Truffle Aioli

Tempeh has made its way in and out of my house many times. In the past, I used it to make an awesome vegetarian chili with tempeh (which I still need to get on the blog), but for some reason, it stopped having a place in my fridge. It may be because my husband has never been a huge fan of tempeh, but I’m not sure. Whatever the reason, on a recent grocery trip, I found myself craving tempeh again, and I created this new Crispy Tempeh Arugula Sandwich w/Roasted Garlic Truffle Aioli. Now tempeh will have a more permanent place in my fridge!

I find plain tempeh by itself to be boring, bland, and flavorless. It’s like tofu in the sense that it takes on the flavor of anything you add to it and needs to be marinated and cooked right to transform it into something delicious. However, unlike tofu, tempeh has this great natural texture to it. After my Crispy Mushroom Avocado Sandwich addiction, I knew it was time to create another sandwich and show my husband how delicious tempeh can be when made right.

This sandwich is very easy to prepare. You can easily make the tempeh and aioli ahead of time, and simply grill the sandwich any day of the week when you’re ready to serve and have lunch ready the next few days (which is a win for me since I barely have time to make myself lunch most weekdays). Yes, I said few days, because you will crave this sandwich for lunch again and again. I think the first time I made it, I had it 3 days straight for lunch. Although I have to warn you, the hot crispy baked marinated tempeh that comes out of the oven is oh-so-addicting! I couldn’t keep my hands off of it! I ended up eating the crispy tempeh by itself the first day I made it, and didn’t even get to making my sandwich. It was that good! Luckily I stopped myself and we had enough baked tempeh slices for lunch the next day.

If you’re still skeptical about using tempeh, just try this Crispy Tempeh Arugula Sandwich w/Roasted Garlic Aioli! It will make you a tempeh-lover, or a tempeh-sandwich lover at the least!

Using a basting brush , brush some of the leftover marinate in the bowl once more on each slice of tempeh.

Bake for 10-15 minutes until browned and crispy. Remove from oven, flip each slice of tempeh, brush leftover marinade on top of each slice once more, and place back in the oven for an additional 10-15 minutes to cook the other side. Note that oven temperatures may vary so be sure to check while baking and flip the tempeh over after it's browned and crispy to avoid burning the tempeh.

To Prepare Sandwich:

Completely mash the avocado in a bowl. Season with a little salt and pepper (optional).

Grill two pieces of bread on both sides on a pan with a little olive oil or vegan butter until golden brown. Let them cool slightly to avoid moisture build-up on the bread.

Spread a layer of the mashed avocado on one slice of bread. Top with a layer of baby arugula leaves, followed by 4 pieces of the prepared crispy tempeh, and a layer of sliced tomatoes.

Spread 1-2 tbsp of the prepared Roasted Garlic Truffle Aioli on the other slice of bread and close the sandwich. Press together gently.

Repeat to make two more sandwiches. Cut the sandwiches in half and enjoy!

I typically get my tempeh from Trader Joe's or Sprouts Market. The TJ brand or Light Life brand, but be sure to get the plain tempeh. I think any brand should work ok. Let me know if you make this sandwich! You will love it! I've even thrown the crispy tempeh into a kale salad or had it plain and it's delicious!

Thank you!! So awesome to hear that it's one of the best sandwiches you've had! I actually just made the baked tempeh strips today, but ended up eating all of them plain before getting them in a sandwich =) Thank you again for trying out the recipe, following, and letting me know. I appreciate the feedback! If you like mushrooms, try my crispy mushroom chipotle aioli sandwich next!

I just made the tempeh and i was going to put it over some veggies and brown rice to have for lunch tomorrow but i just stood in front of the oven and ate over half of the tempeh, straight from the pan instead... omg this is so delicious! i may have to double up the recipe next time just so i actually have enough for my veggies and rice! :)

Ha! That sounds like my first experience when I first developed these! Aren't they awesome? I've actually made the crispy tempeh a LOT...and typically end up having it as a side. It's easy to marinate a bunch and have it throughout the week. Thanks so much for trying it out and the awesome review!!

WELCOME

Anjali is the author of Vegetarian Gastronomy, a website dedicated to Vegan Cooking with many Gluten-free options. She shares her culinary experiences and passion for cooking through her myriad of recipes. She hopes to inspire people to cook, create, and try new cuisines and plant-based recipes in their own kitchen! ...Read More...

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